Miso vegie pilaf

Jacqueline Alwill

Brown Paper Nutrition

Miso is one of my favourite fermented foods which I use often in marinating fish, dressings and as a simple snack as a soup with seaweed. It only seemed fair to try it out in a more Asian fusion style Pilaf. I think it’s an absolutely winning combination!


Gluten free : Vegan (opt)

Serves 4

2 tablespoons coconut oil or butter

1 (180g) brown onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

3 stalks celery (260g), diced

3 carrots (220g), trimmed and diced

4 cups vegetable stock

1 cup basmati rice

3 tablespoons miso paste

1 bunch asian greens such as bok choy, trimmed and separated

Heat a large saucepan on medium heat, add oil or butter, onion and garlic and cook, covered for 5 minutes. Add celery, carrots, stock, rice and miso, bring to the boil then reduce heat to low and cook 30-35 minutes. Add bok choy and cook 5 minutes, then serve.